Of Sausages

I am, as you might have noticed, quite partial to meaty business. Like pork roast. Or ham. Or sausages.

This weekend I managed to get my hands and mouth on quite an Austrian delicacy. Sausages in different variants, roasted slowly inside an old stove, until all crispy and crunchy. There was liver sausage, black pudding (in sausage form) and one kind which is called Breinwurst and filled to the brim with fantastic ingredients like pork and sorghum.

Serve these sausages with bread dumplings and sauerkraut and you’ll be thinking about this meal for weeks.